Roberta C S Thys (Roberta Thys)

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 5

Top Topics

Saccharomyces Cerevisiae

Top Venues

Anais da Academia Brasileira de Ciencias

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Carolina Bueno, Roberta C S Thys, Bruna Tischer
Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. Foods (Basel, Switzerland) 12 (24) (2023)
Carolina Bueno, Roberta C S Thys, Bruna Tischer
Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. Foods (Basel, Switzerland) 12 (24) (2023)
Letícia DA F X Costa, Caroline Isabel Kothe, Tiela T Grassotti, Raquel P Garske, Beatriz N Sandoval, Ana Paula Muterle Varela, Janira Prichula, Jeverson Frazzon, Michele Bertoni Mann, Roberta C S Thys, Ana Paula Guedes Frazzon
Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil. Anais da Academia Brasileira de Ciencias 94 (suppl 4) (2022)
Letícia DA F X Costa, Caroline Isabel Kothe, Tiela T Grassotti, Raquel P Garske, Beatriz N Sandoval, Ana Paula Muterle Varela, Janira Prichula, Jeverson Frazzon, Michele Bertoni Mann, Roberta C S Thys, Ana Paula Guedes Frazzon
Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil. Anais da Academia Brasileira de Ciencias 94 (suppl 4) (2022)
Letícia DA F X Costa, Caroline Isabel Kothe, Tiela T Grassotti, Raquel P Garske, Beatriz N Sandoval, Ana Paula Muterle Varela, Janira Prichula, Jeverson Frazzon, Michele Bertoni Mann, Roberta C S Thys, Ana Paula Guedes Frazzon
Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil. Anais da Academia Brasileira de Ciencias 94 (suppl 4) (2022)